Creamy Cauliflower Chowder

This ‘Creamy Cauliflower Chowder’ is the perfect Winter warmer. It is thick, creamy and delicious with a chunky piece of bread. It is easy to make, plant-based, dairy-free, contains only a handful of ingredients and is ready in 30-Minutes or Less! 

Creamy Cauliflower Chowder

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So easy, so simple and so satisfying.

All the S’s perfectly sum up this ‘Creamy Cauliflower Chowder’.

I’ve been meaning to make a Creamy Chowder since Christmas Eve 2016, where my OH and I had a 3-course meal in a delightful Bistro, and our Starter was a Cauliflower Cheddar Chowder served with Cheese Straws; it was absolutely divine and I have wanted to recreate it ever since.

At the time of this meal, I was Vegetarian and not Vegan, which was a lot easier to accommodate at that time of year, where meat is often replaced with dairy. But now, not so easy, but the perfect opportunity to get in my own kitchen and make the dishes I remember fondly.

So, as Winter has kicked in, it calls for hearty warming recipes just like this Creamy Cauliflower Chowder which is a) easy to make b) contains a handful of simple ingredients c) the simplicity is so deliciously satisfying.

Prior to my first experience of a Chowder, I wasn’t sure what it was exactly because it resembles a Soup but the difference with a Chowder is that it is prepared with milk or cream and thickened with a roux. Chowder is often seafood or vegetable. So, in my recipe here, I wanted to replicate the Cauliflower Cheddar Chowder I had tried which I have successfully achieved with a few Veganisations (I think I made that wording up?!).

My perfectly Veganised Creamy Cauliflower Chowder uses:

  1. Cashews to create a thick ‘roux’ in replacement of the butter and flour
  2. Non-dairy milk instead of cream or dairy milk (I used usweetened soya)
  3. Nutritional yeast and dairy-free Cheddar shreds add cheeziness (double the cheese for extra cheeziness if you’re not watching calories)

Thanks to this Creamy Cauliflower Chowder, a year on from having my first Cauliflwoer Chowder, I can now enjoy this super delicious, quick, easy and filling meal which is perfect served as a starter with some croutons or bread, as a lighter lunch or as a healthier dinner.

Creamy Cauliflower Chowder

I made this Creamy Cauliflower Chowder in my Soup Maker and it was on my table in 30-minutes! The Chowder should make enough servings for 5 people so it is perfect for a dinner party starter or equally perfect for portioning into air-tight containers and re-heating for lunch.

If you like this recipe, then try some of these too:

Sweet Beetroot Soup
Roast Parsnip, White Bean and Thyme Soup
Creamy Cauliflower and Parsnip Soup
Cauliflower, Spinach and Peanut Millet Risotto

I hope you all enjoy my blog and I would love it so much if you try any of my recipes, please let me know by leaving your comments, sharing your pictures and like me on Instagram, Facebook, Twitter and Pinterest 🙂 xo

Creamy Cauliflower Chowder
Prep time
Cook time
Total time
Recipe type: Main, 30-Minutes or Less
Cuisine: Soup, Chowder
Serves: Serves 4
  • ½ cup cashew nuts, soaked and drained
  • 800ml non-dairy milk (unsweetened cashew, soya or almond milk)
  • 1 onion , diced
  • 2 cloves garlic, chopped
  • 3 tbsp nutritional yeast
  • 1 cauliflower, heads chopped
  • 3 tbsp dairy-free Cheddar shreds (more for extra cheeziness)
  • 1 tbsp lemon juice
  • Salt and pepper to season
  1. If you have a Soup Maker, then simply add all the ingredients (except the shreds) to your Soup Maker and make a 'Smooth Soup' (mine takes 30 minutes on this setting).
  2. Once the Soup Maker has finished cooking, stir through the shreds, seasoning and lemon juice.
  3. Carefully pour the soup into individual serving bowls, and top each bowl with additional cheeze shreds and a sprinkling of ground black pepper.
  4. Serve warm with a crusty roll or slice of bread/toast.
  5. If you do not have a Soup Maker, then saute the onion and garlic in a tbsp. olive oil or dairy-free butter until softened (5 minutes) then combine the remaining ingredients, except the shreds, seasoning and lemon juice in a large saucepan over a simmering heat, until the cauliflower is tender.
  6. Then stir through the remaining ingredients. Blitz until smooth with a hand blender of processor (carefully as it will be hot), then serve as above.

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